Let's explore this. When chlorinated
water is run through a hose or carried in a pail followed by milk as in a dairy,
what happens? "Very tenacious, yellowish deposits chemically similar to
arterial plaque" form; with unchlorinated water this does not happen.

CBS' "Sixty Minutes" show July 11,
1992, displayed two laboratory rats, both of them eating standard rat chow and
drinking chlorinated water. One rat had clear arteries. The other was also
drinking pasteurized, homogenized milk. When the animals were sacrificed and cut
open,the arteries of its milk-drinking companions were clogged. A
scientist in a white coat winked at the camera and said, "He [the rat he was
holding] is the only one doing research on that." The researcher didn't say why,
but the powerful dairy and chemical lobbies come to mind.

Dairy buckets and hoses, and rats'
arteries resist the arterial-wall damage known as atherosclerosis.
But what can chlorinated water and milk, particularly homogenized milk, do to
the far more susceptible arteries of humans? The arteries of young chickens are
about as susceptible to such damage as people's arteries. Therefore, as a first
approximation, J.M. Price, MD gave cockerels (roosters less than a year old)
only chlorinated water. They rapidly developed arterial plaques; and the
stronger the concentration of chlorine, the faster, and worse the damage. Other
cockerels given unchlorinated water developed no such damage.

The residents of the small town of
Roseto, Pennsylvania, had no heart attacks despite a diet rich in saturatedanimal fats and milk--until they moved away from Roseto's mountain
spring water and drank chlorinated water. After that, consuming the same diet,
they had heart attacks.The Roseto example is dramatic enough, but
the needed detailed comparisons and follow-up are not likely to be done.

What is going on here? Highly
reactive chlorine is one of theindustrial waste products profitably
disposed of into us Americans like garbage cans, then on into the environment.
Chlorine oxidizes lipid (fatty) contaminants in the water. It thus creates free
radicals (highly reactive sub-atomic particles lacking an electron) and
oxysterols (formed when lipid molecules combine with oxygen molecules).

We require moderate numbers of both
free radicals and oxysterols. The immune system employs free radicals to kill
cells that its cellular immune mechanism cannot handle. A second mechanism using
free radicals initiates programmed cell death known as apoptosis.
Moreover, moderate quantities of oxysterols, like cholesterol itself, serve a
protective function. But excess free radicals and excess oxysterols
damage arteries and initiate cancer, among many other kinds of harm.

How well does the incidence of heart
attacks match the areas where, and times when water is/was chlorinated?
Chlorination spread throughout America in the second and third decades of this
century, about 20 years before the mushrooming of heart attacks. Light
chlorination, we will recall, yielded slow growth of plaques in Price's
cockerels; and so chlorination of people's drinking water at the usual low
concentration would have been expected to take at least 10-20 years to produce
clinical manifestations of atherosclerosis. The timing fits, and the Roseto
example fits.

A physician team led by William F.
Enos autopsied three hundred GIs who had died in battle in the Korean War. These
men, who had passed induction examination as healthy, averaged 22.1 years of
age; the doctors wondered what they would find. To their shock and amazement, in
seventy-seven percent of the 300 they found "gross evidence of arteriosclerosis
in the coronary arteries." In several, one or more heart arteries were partly or
completely blocked.

Although Dr. Enos did not try to
explain his grisly discovery, he assumed arterial clogging had developed
gradually. Seeming to support that assumption, almost 20 years later advanced
arterial damage was discovered in ninety-six percent of nearly 200 consecutive
babies who had died in their first month outside the womb. Two of those babies'
coronary arteries were blocked, causing infantile heart attacks.

But did arterial damage in fact
develop slowly? The water American soldiers had to drink in Korea was so heavily
chlorinated that many could hardly tolerate it. In Vietnam too, autopsies of
American solders found heart-artery damage. Again, water supplied to them had
been heavily chlorinated. Did much of these soldiers' arterial damage develop,
not gradually but quickly as in Dr. Price's cockerels? The truth-slow or rapid
development of clogging-may never be known.

SIDEBAR: Most Western diets already
contain very little of critically needed omega-3 EFAs. These are found in fish
oil, better, in flaxseed oil; also in moderate quantity in first-virgin olive
oil. These EFAs (except in olive oil) go rancid quickly. Therefore, to extend
their products' shelf life food processors remove all health-promoting EFAs
while destroying or discarding most needed micronutrients.

Processors substitute either
saturated fats or, now, partially hydrogenated trans, transformed fats.
Found in all boxed and packaged foods that have long lists of hard-to-pronounce
chemical names on the side, trans fatty acids consumed in large quantity
can cause heart attacks and many other degenerative diseases.

Cancer-fighting nutrients become
deadly when combined with chlorinated tap water. It has been discovered that
some of the most valuable nutrients and essential anti-disease phytochemicals
form cancer-causing substances when combined with chlorinated tap water. This
includes familiar foods like soy, fruits, vegetables, tea, many health products,
and even some vitamins.

In addition, chlorine reacts with
organic compounds in water to produce trihalomethanes (THMs) such as
carcinogenic (cancer originating) chloroform and carbon tetrachloride. It is the
combination of chlorine and organic materials already in the water that produces
cancer-causing byproducts. The more organic matter in the water, the greater is
the accumulation of THMs.

In a study of more than 5,000
pregnant women in the Fontana, Walnut Creek and Santa Clara areas of California,
researchers from the state health department found that women who drank more
than five glasses a day of tap water that contained over 75 parts per billion of
THMs had a 9.5 percent risk of spontaneous abortions, i.e. miscarriage.
Women with lower exposure to the contaminants showed 5.7 percent risk. No
comparison was given for women who ingested no THMs.

Taking a warm shower or lounging in a
hot tub filled with chlorinated water, one inhales chloroform. And worse, warm
water opens the pores, causing the skin to act like a sponge, and so one will
absorb and inhale more chlorine in a 10-minute shower than by drinking eight
glasses of the same water. This irritates the eyes, the sinuses, throat, skin
and lungs, makes the hair and scalp dry, worsening dandruff. It can weaken
immunity.

A window from the shower room open to
the outdoors removes chloroform from the shower room air. But to prevent
absorption of chlorine through the skin, a shower-head that removes chlorine
from shower water is a must.

SIDEBAR: Chlorine in swimming pools
reacts with organic matter such as sweat, urine, blood, feces, mucus, and skin
cells to form chloramines. Chloroform risk can be 70 to 240 times higher
in the air over indoor pools than over outdoor pools. If the pool smells very
much of chlorine, do not go into it.

Canadian researchers found that after
swimming for an hour in a chlorinated pool, chloroform concentrations in the
swimmers' blood ranged from 100 to 1,093 parts per billion (ppb).
Researchers even recorded increases in chloroform concentration in bathers'
lungs of about 2.7 ppb after a 10-minute shower in chlorinated water. For many
people the intake through those routes is much greater than in water taken
orally.

Another issue: There is evidence that
adding chlorine, a common process in conventional drinking water treatment
plants, makes some pharmaceuticals more toxic.

Studies in Belgium have related
development of deadly malignant melanoma to consumption of chlorinated
water. Franz H. Rampen, et al., of the Netherlands, state that the worldwide
pollution of rivers and oceans and the chlorination of swimming pool water have
led to an increase in melanoma. That disease is not associated with exposure to
ultraviolet light. People who work indoors all the time, exposed to
fluorescent lights, have the highest incidence of melanoma.

Excess free radicals created by
chlorinated water also create dangerous toxins in the body. These have been
directly linked to liver malfunction, weakening of the immune system and
pre-arteriosclerotic changes in arteries (which, as we saw, struck Dr. Price's
cockerels and may have happened to American soldiers in Korea and Vietnam).
Excess free radicals have been linked also to alterations of cellular DNA, the
stuff of inheritance.

Chlorine also destroys antioxidant
vitamin E, which is needed to counteract excess oxysterols/free radicals for
cardiac and anti-cancer protection.

Other harm from chlorination. A study
in the late 1970s found that chlorinated water appears to increase the risk of
gastrointestinal cancer over a person's lifetime by 50 to 100 percent. This
study analyzed thousands of cancer deaths in North Carolina, Illinois, Wisconsin
and Louisiana. Risk of such cancers results from use of water containing
chlorine at or below the E.P.A. (Environmental Protection Agency) standard and
"is going to make the E.P.A. standard look ridiculous," stated Dr. Robert
Harris, lead scientist in the study.

Later, a meta-analysis found
chlorinated water is associated each year in America with about 4,200 cases of
bladder cancer and 6,500 cases of rectal cancer. Chlorine is
estimated to account for 9 percent of bladder cancer cases and 18% of rectal
cancers. Those cancers develop because the bladder and rectum store waste
products for periods of time. (Keeping the bowels moving regularly will minimize
such risk.) Chlorinated water is also associated with higher total risk of
combined cancers. Chlorine in treated water can cause allergic symptoms ranging
from skin rash to intestinal symptoms to arthritis, headaches, and on and on.

Why does chlorine in water cause
these problems? It destroys protective acidophilus, which nourishes and
cooperates with the immunity-strengthening "friendly" organisms lining the
colon. In addition, as mentioned earlier, chlorine combines with organic
impurities in the water to make trihalomethanes (THMs), or chloramines. The more
organic matter, the more THMs; and like excess oxysterols they are carcinogens.

Recently, a joint study was
undertaken in Japan by research scientists at the National Institute of Health
Sciences and Shizuoka Prefectural University. They determined that natural
substances originating from these foods react with chlorinated tap water,
forming dangerous compounds, named MX, which stands for "unknown mutagen". They
are similar to well-known and more easily detected cancer-causing THMs
(trihalomethanes).

In 1997, scientists in Finland
determined that MX was 170 times more deadly than other known toxic byproducts
of chlorination, and was shown in laboratory studies to damage the thyroid gland
as well as to cause cancerous tumors.

The Japanese scientists specifically
mentioned that MX is created by the reaction of chlorine with plant
phytochemicals such as catechins, which are contained in tea and flavonoids
(found in fruit). To make things worse, it is certain that the fresh plant foods
we eat react even with the chlorinated tap water we drink with our meals. This
means that fresh fruits, cooked and raw vegetables, green tea, black tea, herb
teas, soy products, vitamin pills, various health supplements, and even some
pharmaceutical drugs, in combination with chlorinated water can all be
implicated in cancer. These foods contain a significant amount of phytochemicals
including hormones, sterols, fatty acids, polyphenols, and ketones—the subgroups
that include flavins, flavonoids, flavones, tannins, catechins, quinones,
isoflavones and tocopherols.

These compounds are some of the most
valuable and promising anti-cancer nutrients found in our foods and health
supplements. Coenzyme Q10 is a quinone, vitamin B-2 is a flavin, vitamin E is a
tocopherol, citrus fruit bioflavonoids like hesperidin, quercetin, and rutin are
all flavonoids. Green tea contains catechins, phenols, tannins, and isoflavones.
Potentially all of these substances, and many more, are subverted by
chlorination.

The deadly cancer-causing agents that
are produced are extremely toxic in infinitesimal amounts, so small and obscure
that they are extremely difficult to detect. Very little chlorine is required.
When the concentrations of phytochemicals are high, such as in health
supplements or even fruits and vegetables coming from more fertile soil, the
deadly combination with chlorination intensifies.

As this message spreads, it will no
doubt shake the very foundations of the chlorine and water treatment industries,
let alone the government agencies that are implicated along with them. There
certainly should be cause for serious alarm within the nutritional supplement
and food industries, as well as those segments of the medical industry that
might awaken to the problem.

This message is of utmost importance
to the public, because chlorine, acid rain, hard water, heavy metals, chemicals,
fertilizers, and depleted dead soil will be exposed as major causes and
contributors to cancer and degenerative disease; they will also be found to be
responsible for damaging the body’s immune and hormonal systems by mutating the
food-based plant estrogens and phytochemicals that support those systems.

Cancer is the second leading cause of
death in the US, exceeded only by heart disease. According to the National
Cancer Institute, about 1,228,600 new cancer cases were expected to be diagnosed
in the year 2000. Since 1990, approximately 11 million new cancer cases have
been diagnosed, and about 564,000 Americans were expected to die of cancer in
2,000, more than 1,500 people a day.

In the year 2000, about 564,800
Americans were expected to die of cancer, more than 1,500 people a day. Cancer
is the second leading cause of death in the U.S., exceeded only by heart
disease.

Breast cancer is epidemic in this
country. One in every nine American women will face breast cancer. Every three
minutes, a woman is diagnosed, and every 13 minutes, a woman dies from the
disease. The American Cancer Society estimated more than 200,000 women would be
diagnosed with breast cancer in 2006, and more than 40,000 would die from the
disease. In addition to invasive breast cancer, 61,980 new cases of in situ
breast cancer were expected to occur among women during 2006.

It has been known by the water
treatment and chemical industries for many years that chlorine reacts negatively
with natural organic compounds. These industries call the compounds DBPs
(disinfection by-products) and they are known to cause cancer in populations
whose drinking water contains them. THM, the most commonly known DBP, causes a
high incidence of bladder cancer and causes spontaneous abortion of fetuses.

Chlorine, fluorine, and fluoride are
chemically related to iodine and compete with it for assimilation, blocking
iodine receptors in the thyroid gland. Dioxin, a dangerous chlorine-related
compound found throughout the food chain, is one cause of low thyroid. Rather
than feeding the body’s endocrine glands, including the thyroid, as nature
intended, the hormone-like nutrients found in food are altered by chlorine and
turned into mutagens that do permanent damage to the glands. Also, the serious
deficiency of valuable phytochemicals in modern diets may be responsible for
undernourished hormonal functions in those with otherwise healthy glands.

To help rid yourself of the chlorine
in your system and get the intended benefit from your food and nutritional
supplements, you may want to try humic extracts (especially fulvic acids), that
are said to provide natural chelation properties. Chelation means that the
chemicals actually bond with or "pick up" the toxins. They detoxify the liver
and the digestive tract by attaching to toxic build-up, including heavy metals
and chlorination byproducts, and then disarm, neutralize, and remove these
toxins as waste products. Fulvic acids also work as nature’s most powerful
antioxidants, neutralizing dangerous free radicals, and supplying
hormone-stimulating micronutrients.

The chlorine issue should come as no
real surprise to any biochemist. Chlorine has been combined with many other
normally safe organic substances to form some of the most powerful deadly toxins
known, such as dioxin, DDT, and PCBs. The bottom line is that chlorine is the
one of the major culprits in disintegrating health, not the substances with
which it reacts.

Is there a better substitute for
chlorine in water treatment: Yes.Hydrogen peroxide (H2O2)
destroys infectious organisms and impurities in water 4,000 times better than
chlorine. Ozone (O3) treatment is equally effective. Eleven
hundred cities, worldwide, treat their drinking water with ozone; many have done
so since as early as 1901.

To generate ozone, dry air or oxygen
is passed through a high-voltage electrical field. Ozone drinking-water
treatment in Andover, Massachusetts successfully controlled the effects of algae
blooms and eliminated water quality problems. Potential THM formation was
reduced by an average of 75 percent.

But H2O2 and O3
are relatively cheap; moreover, the only byproducts are pure oxygen and
hydrogen, so no one can make a big immediate profit on them. (Hydrogen is a
potential major energy source for electricity generation and for zero-emission
vehicles, and so it could be important in future years.) France and Germany,
wiser and less controlled by the chemical industry, chlorinate water only in
emergencies.

The chemical companies pulled off a
huge coup when they bamboozled America and Canada into chlorination.
They make big profits disposing of excess chlorine into our drinking water;
otherwise, they would have to pay to destroy it. So now, we know why American
water is not treated with safe, cheaper, more effective ozone. Now, we know why
Dr. Price's revealing studies with cockerels were never followed up.

SIDEBAR: Swimming in chlorinated
water. Drinking and swimming in chlorinated water can cause malignant melanoma.
Sodium hypochlorite, used in chlorination of water for swimming pools, is
mutagenic in the Ames test and other mutagenicity tests. Redheads and blonds are
disproportionately melanoma-prone; their skin contains a relative excess of
pheomelanins compared to darker people.

Environmental Protection
Administration (EPA) tests have shown that "in the water we drink, over 2,100
organic and inorganic chemicals [including pesticides, heavy metals, radon,
radioactive particles] and parasitic organisms including cryptosporidium
have been identified; 156 of them are pure carcinogens. (In 1993,
cryptosporidium killed more than 100 and infected over 400,000.) Of those, 26
are tumor promoting [they can make an existing tumor grow]. Exposure to
cryptosporidium in people with lowered gastrointestinal immune function
could lead to chronic GI infection. Other examples include recurring cases of
Legionnaire's disease, a pneumonia caused by Legionella pneumophila,
which may lurk in hot water supplies.

A public notice recently issued in
Washington, D.C. warned that a high level of bacteria in the [chlorinated,
fluoridated city system] water made it unsafe for dialysis patients, AIDS
patients, organ transplant patients, the elderly, and infants. Water
contamination is the worst in small communities that cannot afford proper
treatment; the EPA has not released this information.

And hearings before the House
Committee on Government Reform and Oversight discussed Pfiesteria
outbreaks among people drinking chlorinated water. The organism, which kills
fish, sickens some people; they get sick from drinking the water, not from
eating infected seafood. The EPA's Robert Perciasepe said, in written testimony
that "Any new public health policy on this issue needs to consider reduction of
nitrogen and phosphorus pollution in our waters." A bill passed by the U.S.
House of Representatives would require managers of municipal water systems to
tell customers what contaminants have been found in local drinking water. But
with present crude test methods, that would offer little help.

Sherry Rogers, MD, pioneer in and
authority on environmental medicine (EM), raises the number of chemicals in
drinking water to 5,000. And 85 percent of American aquifers supplying wells
below 8,000 feet altitude are contaminated with heavy metals; a recent federal
report says the water you drink may have been recycled from sewage waste back to
drinking water five times. As the late Kevin Treacy, MD of Australia said, "If
municipal water were introduced now, it would not be allowed."

SIDEBAR: Plants do not thrive as well
on chlorinated as on unchlorinated water; wild animals do not develop
atherosclerosis until they drink chlorinated water in American zoos. Although
their food, selected by people, is not the same as what they caught, plucked or
dug up in the wilds, evidence suggests chlorinated water, together with its
thousands of other chemicals, is the worst culprit in their arterial clogging.

Scientists in Minnesota grew embryos
from healthy frogs in plain tap water. Some of the frogs had no legs or other
had six legs or an eye in the middle of the throat. Earlier, deformed frogs were
found in the U.S., Canada and Japan. And we are drinking and growing our food in
it.

The EPA called 129 of the
contaminants found in water supplies "dangerous" singly, let alone in
combination. Pesticides and other toxic wastes run off farmlands and pastures or
are dumped by factories, pollute rivers and seep into underground aquifers.
Aptly called "biocides" by Russell Jaffe, MD, PhD, pesticides are designed to
end life; few have been shown to be safe. The EPA depends on producers of
pesticides to test their safety: the wolf guards the hen house. It should be no
surprise that the tests take a long time, and many have been fraudulent.

Further, one poison is tested at a
time; synergistic effects of combinations, potentially far worse, are ignored.
Besides, many of the so-called "inert" substances in pesticide combinations are
more toxic than the "active;" one of the "inerts" is DDT, prohibited for
American farm use since 1973.

Are these contaminants dangerous in
such minute quantities? Yes! In a laboratory, healthy living cells weakened,
malfunctioned and some died within seconds or minutes when exposed to toxins
commonly detected in American drinking water such as mercury, nickel, cadmium
and lead at the extremely low concentration of onlyone part per billion(ppb).